This Lemony Dill Summer Potato Salad is lighter than the average potato salad because it doesn’t contain mayo or mustard. It’s the perfect type of potato salad to bring to a barbecue or to a picnic because it can handle sitting outside without going bad.
This recipe is from my husband’s aunt, who is one of the best cooks I know! I’ve been wanting to share this recipe on my blog ever since I started it, so I was really excited about it. When I went shopping for ingredients I was really upset that I couldn’t find parsley anywhere! It seems to be one of those random ingredients that’s a little more difficult to find these days.
Anyway, I did however find dill, so I thought I would give it a try. Let’s just say that it did not disappoint! Dill is definitely a welcome alternative to parsley. However, if you make this recipe with dill, next time be sure to try parsley because it’s delicious as well!
What’s inside?
- Potatoes– I use small-medium russet potatoes, as these are the best for this type of potato salad.
- Green Onions– I’ve used white onions and yellow onions before, but they don’t taste as good as green onions (or scallions).
- Dill– As mentioned above, parsley is also great, but the dill tastes wonderful as well.
- Lemon– Fresh lemon juice (not lemon juice from a bottle!) ties this dish together and lightens it, making it perfect for hot summer day picnics or barbecues.
- Olive Oil– Olive oil helps give the potato salad a creamy texture to make it extra yummy!
How to make Lemony Dill Summer Potato Salad:
Start by peeling and quartering 6 small-medium sized russet potatoes.
Place them in a large pot and fill with water. Make sure the water is a few inches higher than the potatoes so they are well covered. Bring to boil and let boil until they are soft and easy to cut with a fork, about 15 minutes.
While the potatoes are boiling, juice the lemon and cut the dill and green onions.
When the potatoes are finished boiling, drain and let them cool. Toss with olive oil, salt, then add the lemon juice, dill, and green onions.
Let it cool off in the refrigerator until cooled through before serving.
Hope you enjoy!
Lemony Dill Summer Potato Salad
Lemony potato salad perfect for summer events!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: boil, mix
- Cuisine: american
Ingredients
- 6 Russet Potatoes
- 1/2 bunch Green Onions (Scallions)
- 1/4 cup Dill Fresh
- 1–1.5 Lemon, juiced
- 3–4 tbsp Olive Oil
- 1 tsp Salt
Instructions
- Wash, peel, and quarter 6 small – medium sized russet potatoes.
- Place them in a large pot, fill with water to where the water is a few inches above the potatos.
- Place on high heat and bring to a boil.
- Let the potatoes boil until they are soft and tender, about 15 minutes.
- While the potatoes are boiling, chop the dill and the green onions, and juice the lemon.
- When the potaotes are soft and tender, drain them of excess water and let them cool for a little while.
- After the potatoes are cooled off, mix in the olive oil and the salt.
- Once the olive oil and the salt are mixed in, mix in the lemon juice, dill, and green onions.
- Let cool off in the refrigerator before serving, making sure they are throughly cooled.
- Enjoy!
Notes
All of the amounts listed for the ingredients are estimations of what can be used. When I’m making this recipe I go by taste and rarely measure anything. When making this recipe for yourself, feel free to add as little or as much of the ingredients as you need to!
